Description
A comforting, slow-cooked chowder made with tender chicken, sweet corn, potatoes, and a rich creamy broth that’s perfect for any day of the week.
Ingredients
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1½ pounds boneless, skinless chicken breasts
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3 cups frozen corn kernels
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3 medium russet potatoes, peeled and diced (about 3 cups)
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1 medium onion, diced
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2 medium carrots, diced
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2 celery stalks, diced
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3 cups low-sodium chicken broth
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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1 teaspoon paprika
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1 cup heavy cream
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4 ounces cream cheese, softened and cubed
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2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
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Add potatoes, corn, onion, carrots, and celery to the crockpot.
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Place chicken breasts on top and season with salt, pepper, garlic powder, thyme, and paprika.
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Pour chicken broth over all ingredients.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred, and return it to the crockpot.
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Stir in heavy cream and cream cheese until smooth.
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Add cornstarch mixture and cook on high for 20–30 minutes until thickened.
Notes
For best results, soften the cream cheese before adding. Adjust thickness with extra broth or cornstarch as needed. Store leftovers in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours